Spicy Soba Noodle and Broccoli Salad

This spicy noodle salad is the happy result of tweaking leftover broccoli to make a cool and easy summer lunch for two.  If you don’t happen to have leftover broccoli, it’s still pretty simple to put this together.  Here is what I did…  Simply cook some soba noodles, make a spicy vinegar and oil dressing, and toss the noodles, vegetables, and fresh herbs together.  If you have a partner who requires protein with his salad, feel free to toss in some cooked chicken, sliced steak, or even some good quality, olive oil-preserved tuna.  You can use raw broccoli, if you’re in a hurry, but I think lightly cooked broccoli is more appetizing.  Season everything assertively, as chilling will mute the flavors somewhat.

And that’s all there is to it.  A satisfying lunch or side dish, with a minimum of time and effort.  Isn’t that what summer cooking is all about?  Enjoy!

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Spicy Soba Noodle and Broccoli Salad

A cool and easy to make noodle salad, with soba, broccoli, cucumber, herbs, and a spicy oil and vinegar dressing.  Add protein of your choice for a heartier dish. 

Course Lunch, Main Course, Salad, Side Dish
Cuisine American, Canadian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 generous servings
Author Donna

Ingredients

  • 4 ounces soba noodles
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon basil oil, vegetable oil, or mild sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons chili-garlic sauce
  • 2 heaping cups small broccoli florets, lightly steamed, or raw
  • 1/2 cup small-diced cucumber
  • 1/4 cup thinly sliced scallion
  • 1/2 cup coarsely chopped cilantro leaves
  • 2 tablespoons lightly toasted sesame seeds

Instructions

  1. In a large pot of boiling water, cook the noodles until just tender, about 4 or 5 minutes.  Drain well and rinse with cold water.  Drain again and transfer to a salad bowl. 

  2. In a small bowl whisk together the vinegar, oil, soy sauce, and chili-garlic sauce.  Taste and adjust seasoning with additional salt and/or acid.  Toss the noodles, broccoli, cucumber and dressing together.  Add the sliced scallion and cilantro leaves and toss again.  Sprinkle with sesame seeds and serve.  You can make the salad ahead of time and refrigerate it, tightly covered.  Check the seasoning before serving and add additional oil, vinegar, and salt, if needed. 

Recipe Notes

Serve this noodle salad as a main dish or a side dish, with grilled chicken or fish.  You can add leftover sliced meat or other protein of your choice to make a more substantial salad.